“Garden Exotica is a treasury of culinary delights, with recipes that are wonderfully healthful, beautiful, and delicious.”
— Dr. Neal Barnard, MD, FACC, Fellow of the American College of Cardiology, President and founder of the Physicians Committee for Responsible Medicine
“Garden Exotica took my taste buds to new places. Using sesame and tomato together―a revelation! Babita's recipes are easy to understand and highly creative. She shows how adding a few items to your spice pantry can really transform traditional garden ingredients. The recipes for mint chutney and biwaz or parsley onion salad are two perfect examples of simple but utterly delicious. Her take on black-eyed pea salad is cool and refreshing. I know of no other book where you can find a great tom yum recipe side by side with the Tibetan thukpa, cozy nourishing noodle soup. My favorite section, though, may be the parathas, which Babita has made for me. You won't be able to stop eating them! The recipes are vegan but will appeal to everyone, encouraging us all in a plant based diet that is good for our health, for our tastebuds, and for the planet.”
— Chef Ouita Michel, author of Just a Few Miles South: Timeless Recipes from Our Favorite Places
“Babita offers a delicious and inspiring culinary journey to create joyous meals with ease. I can't wait to enjoy diverse, nourishing flavors in this beautiful book.”
— Ozlem Warren, award-winning Turkish food writer and author of SEBZE.
“In Garden Exotica, Babita Shrestha presents a lovely collection of recipes reflective of how plant-based cuisine has evolved deliciously over time and across continents.”
— Dr. Sheil Shukla, author of Plant-Based India.
“Cooking with love and plants creates magic on the plate. This cookbook reflects the heart of a passionate cook and the richness of vegan flavors from Nepal. A true gift for anyone who loves good food.”
— Santosh Shah, Chef and author of Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas.
“Plant-based Himalaya:Vegan Recipes From Nepal” takes Nepali recipes to the world, and shows that vegan does not have to be boring or bland”
Excited to share my first video podcast with Dr. Colin Zhu from Thrive Podcast. We dive into the philosophy of Nepali living and holistic health as I cook a soul-nourishing Nepali Thali from Plant-based Himalaya. Learn how to make red lentils, rice, okra curry, and mustard greens from my cookbook.
Plant Based Himalaya with Babita Shrestha
I had a great time talking to Harmony Slater and her husband about my journey of becoming an artist and writing my first cookbook, Plant-based Himalaya. May my story help you find your inner voice!
“Listening to Babita should remind us all that another food world is possible. Not everyone will want or be able to have the same cooking and eating habits as her, but be prepared to be inspired to engage both more deeply and more simply with your food.”
—Brigitte, Vegan Family Kitchen.
“I ate curry in a lot of places from Lexington to LA but this is by far the best curries I have ever had”
— Chef Jason Smith
